Post-fry oil distribution in batter coated fried foods

This study investigated the impact of post -frying treatments on oil distribution of meat -analog based batter coated foods. Wheat and rice flour -based batter systems were used to coat a meat -analog (MA) model food. The product was fried at 180 degrees C for 2, 4 and 6 min in canola oil. Hot air blow (HAB), pressure assisted absorbent paper (PAP), and centrifuge assisted absorbent paper (CAP) were used as post -fry de -oiling treatment. Results showed that batter -coated MA possess distinct spatial (surface, matrix and total) fat profiles compared to noncoated MA. Surface fat (SF) of MA -based coated products were dependent to both batter formulations and frying time. Post -fry de -oiling treatments effectively reduced SF, matrix fat (CrMF) and crust total fat (CrF) of MA -based products, without distorting texture and color. Impact of de -oiling treatments were more obvious for products with higher SF. ATR-FTIR spectroscopic analysis revealed that surface fat of batter -coated fried MA was comparatively static and removable during post -fry holding. The CAP treatment reduced CrF to the highest extent, followed by PAP and HAB. Effectiveness of de -oiling treatments greatly influenced by surface microstructure. Batter formulations and frying time are the key to regulate oil distribution in MA -based batter coated fried foods, via surface structural modification.